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Crème Caramel is like Crème Brulée, in that it is also a baked custard. Unlike Crème Brulée, though, instead of using all cream, it uses cream and milk.

Before the uncooked custard is poured into the baking dish, the bottom of the dish is covered with a thin layer of dark brown caramel sauce. When the custard is cooked, it is inverted onto a plate, so that the caramel sauce will be on top and run down the sides.

It is usually cooked in individual serving dishes.

Crème caramel gets both its colouring and flavour from a combination of caramelization and a "Maillard reaction."

History
Both Crème Brulée and Crème Caramel were very popular with restaurateurs in the 1900s, because they could be prepared in advance.

Language Notes
The French don't have a word for custard, so they call it crème.

Also called:

See Also:

Caramelization, Maillard Reaction

Other entries for: Custard

Crema Calatana, Crème Brûlée, Crème Caramel, Crème Pâtissière, Custard Powder, Custard, Migaine, Pots de Crème, Zabaglione

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Desserts
Aboukir Almonds, Angel Delight, Applesauce, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Cakes, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cookies, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Deep-Fried Mars Bars, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Hattit Kit, Ice Cream Cones, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Pokerounce, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Spumoni, Syllabub, Tavuk Gögsü, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto

Other entries for: Dishes

Dumplings, Salads, Savoury Dishes